Thai yellow vegetable curry
500 g, halved
Yellow curry paste
Light canned coconut milk
1 400ml can, (buy 1 x 400ml can)
1 piece(s), bruised, halved
500 g, peeled, cut into 3cm pieces
6 individual, (1 bunch), sliced
1 medium, thickly sliced
4 individual, quartered
300 g, halved
Cooked basmati rice
2 cup(s), (400g)
⅓ cup(s), roughly chopped
⅓ cup(s), torn
- Heat the oil in a large saucepan over medium heat. Cook the tomato, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute. Add the coconut milk and lemongrass. Bring to a gentle simmer.
- Add the pumpkin and carrot. Simmer, covered, for 20 minutes.
- Add the capsicum, squash and Brussels sprouts. Simmer, covered, for 10 minutes or until vegetables are tender. Discard the lemongrass. Divide the rice and curry among serving dishes. Top with the coriander and basil to serve.